People never believe me when I tell them that I was quite the sporty child growing up. For years, I bounced back and forth between different sports — I played basketball throughout my childhood, embarrassed my entire family by routinely missing the tee-ball in front of me, and was even on the soccer team until I started high school. Don't get me wrong, I wasn't the best in any of these. (Really though, are you surprised? I was definitely definitely more of the theatre and dance and baking cookies in the kitchen for the team sorta boy. 💃) But football? That was of the bleakest moments in my timeline.

After my failed attempt at fourth grade flag football, I decided I'd had enough. I mean, seriously, I didn't even know what a down was. Actually, I still don't. Today, I usually just spend football season listening to my dad scream at the television and act like I know what's going on when all I can see is a bunch of little men zigzagging their way across a field of fake grass.

Fourth grade drama and total stupidity aside, I love football season for the weekly parties we throw at my house. Each week, my mom and I light up the grill, preheat the oven and create a full spread inspired by the local cuisine of whichever team we're playing against. Unsurprisingly, I'm always in charge of the dessert. Though fan rivalry is the name of the game during football season, food is what brings fans together.

All month long, bloggers are teaming up with Kingsford Charcoal to bring you the biggest virtual football party ever. True to form, I've nominated myself for the coveted dessert duty. Since I'm from New Orleans, I'm repping the Saints in true black and gold fashion with these grilled bananas fosters sundaes. Honey glazed bananas, topped with creole cream cheese ice cream, bourbon whipped cream, bananas foster sauce, pecans and even edible gold. Touchdown.

🏈Cop the recipe below! If you need me, I'll be pigging out in the kitchen all game long. 🏈

Grilled Bananas

Directions

Using a paring knife, slice the bananas in half lengthwise. Coat each banana piece with honey, then sprinkle with cinnamon and sugar. Let sit for 5 minutes. On your charcoal grill, place the bananas cut side down and cook for 5 minutes. Flip the bananas over and cook the other side for 2 minutes. Serve immediately with bananas foster sauce and other toppings.

Bananas Foster Sauce

4 tablespoons (1/2 stick) unsalted butter, cubed

1/4 cup light brown sugar, packed

1 banana, sliced

2 tablespoons dark rum

Directions

In a small sauce pan over medium heat, melt the butter until completely melted. Stir in the brown sugar and bananas. Cook until caramelized, about 2-3 minutes. Add rum and using a grill lighter, flambé the sauce. Cook until the flame goes out, then remove from heat and set aside.

By the time you're reading this I'll either be either in or en route to New York City. Yes, I actually survived midterms and I'm finally on the fall break (!!!) I've been daydreaming of for weeks. I've got a crazy busy weekend planned, but I'll be recapping my trip once I get back next week. In the meantime, I wanted to round out this hectic with something extra sweet and special.

It's been a few weeks since the last installment in my Eating New Orleans series, so I'm tackling one of the most traditional local flavors today. Yep, you guessed it (or you know, you just read the title to this blog post): today is all about Bananas Foster.

Bananas Foster was created in 1951 at the famed Brennan's in New Orleans' French Quarter, but has since gained status as New Orleans' unofficial dessert. And for good reason too, it's freaking delicious. Butter and brown sugar are melted down with sliced bananas and caramelized for a hot second, before rum and banana liqueur are added, flambéd tableside and served warm with vanilla ice cream.

Bananas Foster is so simple that I knew I had to dress it up somehow for y'all, so the Bananas Foster Tiramisu was born. Rounds of moist banana bread are soaked in a brown sugar and rum mixture before being topped with a creamy banana mascarpone filling. On top of that goes a layer of bananas foster, then more filling. I topped my little tiramisus off with a banana chip dust and some bruléed bananas, because, let's face it, I'm always looking for a way to wreak havoc upon my kitchen with a blow torch. It only took one bite before I knew this one was a keeper; there's so many different textures going on that I was totally having a mouth party for a (couple) hot second(s). Creamy, chewy, moist, crunchy... it's all there.

Even my parents, who resent the amount of sugar I bring into this house, were obsessed. I made my mom try them at 10am and the sound that left her mouth after a single taste totally sealed the deal. According to Ellen (hi mom!), these are one of the best desserts I've ever made. What more approval could I ask for?

Cut out banana bread in circles the size of your serving glass, about 1/2-inch thick. Place in the bottom of glasses.

To make the soak, mix together the brown sugar, confectioners' sugar, rum, and boiling water until smooth. Using a pastry brush, evenly distribute the mixture over banana bread pieces until soaked through.

In the bowl of an electric mixer fitted with the whisk attachment, make the filling by mixing together the heavy cream, mascarpone, mashed banana, and pudding mix on low to combine. Increase the mixer to high speed and whip until thickened. Layer on top of the banana bread.

To make the bananas foster, heat the butter over medium heat until melted. Once melted, add the brown sugar and stir until combined. Add in the banana slices and cook until caramelized. Remove from heat and mix in rum. Using a long lighter, flambe the mixture until the rum cooks away. Layer on top of the mascarpone filling, before repeating this step with more filling.